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Pizza Dip

Capture the flavor of pizza in a hurry with a colorful layered dip.

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  • Prep Time 15 min
  • Total Time 15 min
  • Servings 20

Ingredients

1
package (8 oz) cream cheese, softened
1/2
cup pizza sauce
2
cloves garlic, finely chopped
1/2
cup chopped pepperoni
1
can (2 1/4 oz) sliced ripe olives, drained
1/3
cup finely diced red bell pepper
5
medium green onions, sliced (1/3 cup)
1/2
cup shredded mozzarella cheese (2 oz)
1/4
cup thinly sliced fresh basil leaves
Colored tortilla chips

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Set oven control to broil. On 12- or 13-inch round ovenproof serving plate, spread cream cheese in thin layer. In small bowl, mix pizza sauce and garlic; spread over cream cheese. Top with pepperoni, olives, bell pepper and onions. Sprinkle with mozzarella cheese.
  • 2 Broil with top 4 inches from heat 1 to 2 minutes or until mozzarella cheese is melted. Sprinkle with basil. Serve immediately with tortilla chips.

EXPERT TIPS

Expert Tips

For fun dippers, cut individual-size baked pizza crusts into small wedges.

Toss the extra pizza sauce with cooked cheese-filled tortellini for a quick lunch.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
220mg
220%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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